Yet another reason to feel grateful: At nearby Taqueria ¿Coma Esta?, the cooks simmer tofu in a flavorful tomato-based sauce and offer it as a “meat” choice on their menu. Yum! The last time I had their tofu ranchero it finally dawned on me that I could make and enjoy something similar at home.
I love one-pot meals, so my version includes brown rice and chopped green cabbage, but you could serve tofu ranchero over rice, steamed vegetables, or salad, with beans and corn tortillas alongside, or wrapped with beans and rice in a large tortilla burrito-style.
- olive oil
- onion, chopped
- shallot, chopped
- mushrooms, sliced
- jalapeño chiles, diced
- sweet peppers, diced
- super-firm tofu, such as Wildwood, cut into 1-in. strips
- tomatoes, chopped fresh or canned, or tomato sauce
- brown rice
- small green cabbage, cored and cut into 1-in. dice
- salt and pepper
- hot sauce
- green onions, sliced (optional)
- corn tortillas (optional)
- beans (optional)
- Heat the oil in a large frying pan over medium heat. Add onion, shallot, mushrooms, chiles, and sweet peppers and cook, stirring occasionally, until softened.
- Add tofu, tomatoes, salsa, and brown rice. Cover and cook until rice is tender. Stir in cabbage and cook, covered, until soft.
- Season to taste with salt, pepper, and your favorite hot sauce. Sprinkle green onions on top and serve with corn tortillas and beans if you like.